This salsa tastes like a low flying kite on the beach where a shaggy Labrador runs circles in the sand, barking at the kite's tail as it dips and taunts just overhead.
This salsa tastes like a fast run through the sprinklers on the front lawn during a hot August afternoon.
This salsa tastes like the impatient jingle of coins in your hand as your eyes scan the slightly faded lettering on the side of the large white truck listing snow cones, Dreamsicles, and Drumsticks, those chocolate covered ice cream cones coated with crushed peanuts.
Yep, that's the best way to describe this salsa. It's a fresh, cool, crisp summer treat with just a touch of peppery warmth following the lightly sweet crunch. I spooned it over boneless chicken breasts (pounded to 3/4 inch thickness), brushed lightly with olive oil and a light sprinkle of salt and grilled until just done.
Oh my God I want more now!
*approximate amounts--vary to suit your taste
2 cups fresh ripe watermelon, diced
1/2 medium cucumber peeled and diced
1/2 cup sweet onion, diced (Walla Walla, Vidalia, Maui, etc)
1/2 jalapeno, seeded and diced fine
8 to 10 large sweet basil leaves, chopped fine
3 TBS fresh lime juice (add additional to taste)
1/2 tsp garlic salt
Combine all ingredients together, stirring gently, and serve immediately*. Best enjoyed while sitting in the grass, under a tree, barefoot.
*To prepare in advance, mix all ingredients except for the watermelon, and chill. Add diced, chilled watermelon just prior to serving. The watermelon exudes a bit of excess water if it stands long. Drain watermelon briefly in strainer before adding.